• Flavor and Volatile Compounds of Soy Yogurt

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 51 ~ 53

• Keeping Quality of Yogurt Beverage Prepared from Soy Protein Concentrate

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 45 ~ 50

• Factors Affecting Hydration Rate of Black Soybeans

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 41 ~ 44

• A Study on Coimmobilized Glucose Oxidase - Catalase System

• º¯½Ã¸í/Byun, Si Myung

• ¾öźØ/ÀÌ»ó¿­/À̼®Èñ/±è¿ìÁ¤/Uhm, Tai Boong/Lee, Sang Yeol/Lee, Suk Hee/Kim, Who Jung

• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 37 ~ 40

• Comparison of Some Properties of Naked Barley Starches

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 33 ~ 36

• In - Bin Drying of Paddy with Ambient Air

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 25 ~ 32

• Proximate and Amino Acid Composition of Wild and Cultivated Codonopsis lanceolata

• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 22 ~ 24

• Flavour Improvement of Soybean Pastes by the Addition of Bacillus licheniformis and Saccharomyces ro...

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 8 ~ 14

• Effect of Phosphate on Gelatinization of Rice Starch

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 5 ~ 7

• Proteins and Amino Acid Composition of Korea Ginseng Classified by Years

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.1 1 ~ 4